Crispy Polenta Fries

Polenta is one of the hidden gems of the plant-based world. Like tofu, it takes on the flavors of whatever spices it is cooked with, but it also has a great flavor on its own. Premade polenta is shelf stable for a while, making it easy to have on hand for quick dishes like these delicious, crispy Polenta Fries.

Why I Love this Recipe

• Prep options – Polenta can be prepared using many easy methods from microwave to air-fryer.
• Easy to stock – Just about every grocery store carries polenta in a pre-made, shelf-stable version, making it a great option to keep stocked in your plant-based pantry.
• Simple yet filling – This recipe is hearty enough to be a main dish, but it also shines as a side or appetizer.

Ingredients

• Polenta – I use pre-made polenta, but you can of course make your own.
• Garlic Powder – Garlic powder works better than minced garlic for this recipe as minced garlic tends to burn with these cooking methods.
• Salt – This helps bring out the flavors of the whole dish.
• Dried Herbs– Oregano, parsley, and basil pair well with garlic in this recipe. You could use a pre-mixed Italian herb blend or really any spices that you like!
• Plant-Based Parmesan Cheese – Any plant-based cheese will work, just keep in mind that some melt better than others. It will still taste delicious even if not fully melted. I’ve also made this recipe with other varieties of plant-based cheese like cheddar or Mexican style with delicious results.

How to Make Polenta Fries

The easiest (and the fastest) way to make these fries is in the air-fryer. However, if you don’t have an air fryer, pan frying or baking them in the oven works just as well, it just will take a bit more time. Regardless of your chosen cooking method, the prep is the same.

Slice the Polenta

Begin by cutting the polenta into fry-shaped sections. When working with the pre-made polenta, I find it easiest to cut it into discs first and then cut each disc into fry-like segments. You can cut it into whatever shape you’d like. Even leaving them as discs is fine, you would just need to increase the cooking time by a few minutes to ensure thorough crispiness throughout the larger sections.

Toss in Seasonings

Next, toss the polenta in the garlic powder, salt, and dried herbs until all the pieces are evenly coated. The polenta is already somewhat wet, so there is no need to use oil to get the spices to stick. However, if you are pan-frying these, I would recommend a small amount of oil to prevent sticking.

Let’s Get Cooking

Air Fryer Method

Place the fries into the air-fryer in an even layer and set it to air fry at 400 degrees Fahrenheit for 8 minutes, flipping once halfway through. Then, sprinkle the plant-based parmesan overtop all of the pieces and air-fry at 400 F for another 2 minutes.

Pan Fry Method

Heat a small amount of oil over medium-high heat. Fry the seasoned polenta slices for 1-2 minutes on each side or until they are evenly golden brown and crispy.

Oven Method

Preheat the oven to 450 degrees. Place the seasoned polenta pieces in an even layer on a parchment-lined baking sheet. Bake 30-40 minutes, flipping once halfway through.

Time to Enjoy!

Remove the polenta from the oven and serve. Serve with your favorite dip like my Vegan Ranch Dressing.

How to Store Crispy Polenta Fries

• Fridge: These cane be stored in the fridge for up to 1 week.
• Reheat: Pop them back into the air fryer at 350 degrees Fahrenheit for 2-3 minutes to keep the crispy finish. They can also be reheated in the microwave for 15-20 seconds.

More Tips for Making Crispy Polenta Fries

• Not Vegan? Use real cheese instead of plant-based to garnish. Serve with a non-vegan dip.
• Want more protein? Add 1 tbsp tahini into the spice mix before coating. Add 2-3 minutes to cooking time.
• Gluten-free? Most polenta is naturally gluten-free, so you should be good to go!

Looking for more easy vegan side dishes? Try these Maple Roasted Carrots or Garlic Roasted Asparagus.